BIOL1100 Nutrition and Health
This course examines the various aspects of nutrition and provides a broad overview of the factors that impact health and wellness. Topics include the nutritional requirements specific to human life cycles, nutrition to promote health, nutrition and disease processes, food safety, environmental and nutritional implications of food processing, genetic modifications, and current agricultural practices. This course also addresses the socio-cultural factors that impact health.
Prerequisite
Qualifying score on reading assessment test OR
ENGL0921
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Analyze the basic nutrients needed for a healthy diet
Apply principles of basic nutrition to individuals
Illustrate the nutritional challenges faced when adapting to a new culture
Analyze nutritional needs throughout the life span
Formulate dietary plans throughout the life span
Analyze therapeutic diets related to physiological changes resulting from disease processes
Investigate eating disorders
Develop a plan to prevent foodborne illnesses through the use of food safety and biotechnology
Explain how hunger affects people in the United States and globally
Analyze the effects of human hunger and behavior on public health within different cultures
Assess the human impact on the biosphere
Summarize conservation and restoration efforts with regards to food production
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty-two hours for each lab credit, and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations, or discussions with the entire class or with small groups or individuals. Refer to the Course Credits section of this course outline for the credit breakdown.
Accommodations Statement
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus and Eden Prairie Campus: 952-995-1300
Credit Details
MnTC Goal Areas:
2, 8, & 10